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Scooping out a serving of Fall Vegetable Casserole with Brussels sprouts and almonds nearby.

Fall Harvest Butternut Squash Casserole

Delaney Marie
This Fall Harvest Butternut Squash Casserole is the perfect cozy fall meal, or can make a delicious side at your holiday table! Completely vegan, packed with delicious roasted veggies, and full of fall flavor, this one is sure to be a hit in your kitchen this season.
*Note that From Start to Finish is an estimate that includes 15 minutes to prep your ingredients (including chopping veggies), and 80 minutes to assemble and bake your casserole.
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From Start to Finish1 hour 35 minutes
Servings8 servings

Ingredients

  • 3 cloves garlic - minced
  • 2 shallots - thinly sliced
  • 2 ¼ cups veggie broth
  • 2 teaspoon fresh sage - finely chopped
  • 2 teaspoon fresh thyme - removed from stems and finely chopped
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3.5 cups peeled and cubed butternut squash - (usually about 1 medium/large squash)
  • 1 lb Brussels sprouts - stems and outer leaves removed, halved
  • ⅔ cup dried cranberries
  • 1 cup uncooked farro - rinsed
  • 1 can cannellini beans - drained and rinsed
  • ½ cup raw slivered almonds
  • 1.5 cups dinosaur kale - stemmed and roughly chopped (usually 1 small/medium bunch)
  • ½ tablespoon lemon juice
  • Optional: ⅓ - ½ cup vegan parmesan

Instructions

  • Preheat oven to 375F
  • Bring a medium nonstick pot to medium-high heat on the stovetop. Add just a bit of water to prevent sticking, and add your garlic and shallots. Allow to sauté for 4 minutes, stirring occasionally and adding small amounts of water as needed to prevent sticking.
  • Add veggie broth, sage, thyme, paprika, salt, and pepper to the pot. Increase heat slightly and bring to a boil.
  • To a 9x13 casserole dish; add your chopped butternut squash, halved Brussels sprouts, dried cranberries, uncooked farro, and cannellini beans. Mix to combine everything.
  • Pour your veggie broth mixture evenly on top of the casserole. Mix gently and make sure all the farro is submerged in the liquid.
  • Sprinkle the slivered almonds on top. Cover the whole casserole dish with aluminum foil and bake for 55 minutes.
  • Remove the casserole from the oven and add your kale and lemon juice. Give it a gentle mix to evenly distribute the kale. Sprinkle on optional vegan parmesan.
  • Place the casserole back in the oven and continue to bake another 5-10 minutes, or until the parmesan is slightly melted (7 minutes is perfect for me).
  • Remove from oven, let cool, and serve!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!